Phase behavior and rheological properties of basil seed gum/whey protein isolate mixed dispersions and gels

Many food formulations comprise proteins and polysaccharides simultaneously, contributing in the functional properties in food systems. In this study, the effects of basil seed gum (BSG) addition to whey protein isolate (WPI) dispersions were investigated through phase behavior, steady shear flow, a...

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Veröffentlicht in:	Food Science & Nutrition 2021-04, Vol.9 (4), p.1881-1895
Hauptverfasser:	Sarabi‐Aghdam, Vahideh, Hosseini‐Parvar, Seyed H., Motamedzadegan, Ali, Razi, Saeed Mirarab
Format:	Artikel
Sprache:	eng
Schlagworte:	Analysis Biopolymers Cosmetics Depletion dispersion and gel Dispersions Emulsifying agents Flocculation Food Food industry Food production Food products Formulations Gelation Gels Incompatibility Milk proteins Novel foods Ocimum basilicum Original Research Pharmaceutical industry phase behavior and rheology Phase separation Polysaccharides Proteins Rheological properties Rheology Saccharides Seeds Shear flow Shear tests Temperature Thermodynamics Thickening Thixotropy Viscoelasticity Whey Whey protein
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